Industrial materials combined with vintage artifacts like old theatrical lights, brass chandeliers and a mid-18th-century bar from New London, Conn., define the interior of this former 1907 Beaux-Arts factory building. But there is nothing old-fashioned about the menu of grilled Caesar salad, cockles with chorizo, smoked Berkshire pork chop, olive oil poached salmon, and lamb with figs — all by Pierre Rougey, a classically trained chef who taught at the French Culinary Institute – NY times

This was a great restaurant that most everyone adored. Some might argue that the concept wasn’t a home run, but in this fan’s opinion, I am sad to see it go…… It was reopened as 1200 miles.

Some more testimonials:

As someone living in a different area of Manhattan, I want a restaurant to make my trip worthwhile, if I am to venture out of my comfort zone. Prandial did just that, with very friendly service and atmosphere to match.

I was pleasantly surprised by the grilled octopus appetizer: it was cooked perfectly, and this is not always the case at other venues I have tried. The fish entree (turbot) was also tasty, and the presentation and flavor of the pannacotta dessert reminded me of my Grandma’s pantry.

Overall, a good mix of hearty, authentic food, and a cozy atmosphere, that I highly recommend for locals, and not-so-distant travelers, such as myself. – Yelp Reviews for Prandial

03/12/13
This is a family friendly restaurant even though there is a lot of young after dinner drink folks in your midst…

07/19/12
Prandial aims to please, and please it does.
A warm welcome leads to subtle and refreshing cocktails. We tried almost every appetizer, and each one was delicious. The wine fit our meal perfectly. Entrees hit the sweet spot. Desserts had us humming. We stayed much longer than we realized, and are already planning our return to this swank neighborhood gem.